In 2013 the opportunity to open a restaurant in the Intercontinental Hotel in New Orleans, La. was realized with Trenasse. A “trenasse” is a man-made cut through used to navigate the marsh to get to a favorite fishing or hunting spot aka “The Honey Hole” to the many sportsmen of South Louisiana. Along with a dynamic team Chefs, Richard and Misener have created a beautiful, chef-driven dining experience that pays homage to those who came before. Trenasse is focused on serving the freshest Gulf fish and shellfish along with duck, lamb, beef, and rabbit.
Leaders of our Stellar Management Team
Chef Michael Shelton
A native of Philadelphia, Chef Mike’s interest in cooking began when he was ten and started cooking for his parents & siblings. Coming to Louisiana in 2014, he found great joy in creating delicious, healthful dishes using local ingredients and expanding his knowledge to Louisiana cuisine. His hard work garnered him recognition as one of our states’ most respected and innovative chefs. In 2019 & 2020 he was named one of the Best Chefs of Louisiana, by American Culinary Federation of New Orleans. His kitchen staff know him as a mentor who strives to create great food in a nurturing environment. We are very fortunate and excited to welcome Chef Mike Shelton to the Trenasse family!
Greg dined at Trenasse six years ago and still remembers the Cauliflower Steak as one of the most flavorful dishes he’d ever eaten. He brings his extensive knowledge and experience of twenty-five years in restaurant management to recreate that kind of dining experience for our guests. His team approach focuses on service excellence that willmuphold and surpass the traditions of Trenasse and enhance the quality of service into the future. General Manager Greg Larsen is an awesome addition to our Trenasse family!